just sprouted

20 Jun

Sprouting is vital to the diet of eating raw. Sprouting raw grains and beans/legumes allows the natural enzymes to be activated (releasing enzyme inhibitors), increasing the nutritional content, and neutralizing some bad acids. This is also true with soaking raw nuts, but I will devote a separate post to soaking nuts. Besides this, soaking grains and beans allows raw vegans to be able to eat them to take in all the benefits they do have to offer. A variety of plant protein is important, getting some protein from grains and beans opposed to soly nuts, seeds, avocados, etc..Plus, sprouting  grains and seeds softens them up to make them more enjoyable to eat! Raw grains/beans that are un-soaked/un-sprouted are dangerous and unpleasant to consume. You can buy sprouting jars online or at health food stores, or use glass jars you own with cheesecloth or a breathable cloth to cover. Sprouting times vary for every type of food you are sprouting. I sprouted chickpeas and quinoa to make burgers!

 

 

 

 

 

 

 

 

For the chickpeas: Rinse and drain dry chickpeas well. Soak in water overnight in bowl or sprouting jar. Then rinse and drain 3-4 times a day, returning to a dark place with the jar at a 45 degree angle. (I just placed in bowl tilted down) The chickpeas shouldn’t be sitting in any water, they should just be moist.  The sprouting jars have holes so that you just rinse and drain very easy!  I sprouted for about 3 days, but you can as short or long as you want, the tails will get longer every day.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

For the quinoa: Follow the same game plan, but quinoa will sprout even sooner! With quinoa sort and rinse well before soaking overnight to get rid of any small black particles. Sprout until the tails are at least 1/4th inch long.

The chickpeas were still a little hard after 3 days, but since the tails continued to grow, they are ready to eat.

So I have yet to buy a dehydrator, so I ended up setting my oven as low as it goes (which was 170) then cracking the door to keep the air flowing and hoping it didn’t get too hot! But this would be much better in a dehydrator.

 

 

 

 

 

 

 

 

Chickpea-Quinoa Burger

1 1/4 cup  sprouted chickpeas

1/2 (or more) cup sprouted quinoa

1/2 cup raw sunflower seeds

1/4 large onion

1/2 cup shredded carrot

1 flax egg (1 Tbs ground flax, 3 Tbs warm water)

2 garlic cloves

2 Tbs fresh parsley + any other herb (oregano and cilantro are good additions)

1/2 tsp turmeric, 1/4 tsp curry powder, 1/4 tsp chilli powder (add more if you want more spice)

1/4 cup olive oil

2-3 Tbs lemon juice

cracked black pepper and pinch of sea salt

The amount of ingredient will vary depending on the consistency and spices desired.

Let flax egg sit for a couple of minutes to firm up. Combine the sprouts and seeds with carrot in vitamix first. add the rest of the ingredients. If the consistency is too thick, add water to thin. If too wet add ground flax or chia seeds. Form into patties and dehydrate about 105 degrees for an hour and flip for another 1-2 hours. I used the oven as low as it went with the door cracked, for 45 minutes on each side.

Before:

 

 

 

 

 

 

 

 

After:



 

 

 

 

 

 

The longer you dehydrate the dryer and more “cooked” it will be.

 

I had it over lettuce with avocados, onion, and tomatoes…

 

 

 

 

 

 

 

 

The next day I topped with fresh pesto!

 

 

 

 

 

 

 

 

* I updated my about me section to give some more background info on the raw vegan diet for those who wanted to know more*

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